An essential classic for Argentine Christmas: cold veal served with a creamy tuna, anchovy, and lemon sauce, perfect for celebrating in the heart of summer.
Vitello tonnato is one of the most emblematic dishes of Christmas in Argentina, especially because it is served cold, which is fundamental for December festivities. Its origin lies in Italian cuisine, more specifically in the vitello tonnato from Piedmont, which arrived in the country through immigration and adapted to local ingredients and tastes.
The recipe combines slowly cooked veal sliced into thin layers, topped with a smooth and creamy sauce made from tuna, anchovies, mayonnaise, and a touch of lemon. Although it may sound unexpected, this flavor combination has become inseparable from Argentine Christmas tables.
Homemade Vitello Tonnato
Ingredients
1 ½ kilogram of Whole peceto
2 Carrots
1 Onion
1 Leek
1 Celery branch
2 Vegetable broth cubes
3 liters of Water
1 can of Tuna in water
2 Anchovy fillets
150 grams of Mayonnaise
150 milliliters of Cream
3 tablespoons of Dry white wine
2 tablespoons of Lemon juice
1 pinch of Pepper
1 pinch of Chopped parsley
Capers
1 Hard-boiled, grated egg
Preparation
Step 1 : First, carefully wash the peceto to ensure it is clean.
Step 2 : Then, place it in a large pot with water, the broth cubes, and the chopped vegetables.
Step 3 : Bring the pot to a medium heat and cook for about an hour, or until the meat is tender.
Step 4 : Once cooked, turn off the heat and let the peceto cool in the broth to preserve its flavor and juices.
Step 5 : When the meat is completely cool, remove it from the broth and set aside.
Step 6 : The next step is to slice the peceto into very thin slices, preferably on a cutting board: this detail is key to achieving a good result.
Step 7 : To prepare the sauce, place the tuna, mayonnaise, anchovies, lemon juice, and white wine in a blender or food processor.
Step 8 : Process until obtaining a smooth, homogeneous, creamy texture.
Step 9 : Then, add the cream and blend again.
Step 10 : If the sauce is too thick, gradually incorporate a little bit of the reserved cooking broth until the desired consistency is reached.
Step 11 : To assemble the dish, place the slices of meat on a large platter and cover them with the sauce.
Step 12 : This can be done in layers or all at once, always ensuring the meat is well coated.
Step 13 : Finally, garnish with chopped parsley, grated hard-boiled egg—an extra step that makes a difference—and capers to taste.
Step 14 : It is important to keep the vitello tonnato refrigerated and let it rest for at least two hours before serving.
Step 15 : Served cold, the dish intensifies in flavor and becomes even more delicious.
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